Arbi bhaji or Sukhi Arbi is  upwas /fasting recipe. .Arbi can be used as a replacement for potatoes .You can have it with rajgira poori or singhare atta poor or kuttu poori or parathas.It is very easy to make  and tastes great just by itself or as side item.  This arbi also can be served as starter or snack also.

Ingredients :-

    12 -15 - Arbi/Colocasia/Arum/Seppankizhangu /Chamagadda
    1 1/2 tbsp - Oil
    1/2 tsp - Cumin Seeds
    1/2 tsp - Carom Seeds/Ajwain
    1 tsp - Red Chili Powder
    1 tsp - coriander Seeds Powder
    1/2 tsp - Amchur powder /Dry mango powder
    To Taste - Sendha Namak / Rock Salt
    Water to cook

 Method :-

1.Wash the Arbi (Colocasia)/Arum  in running water properly and ensure their is no mud around it.Pressure cook arbi till two whistles.

2.Drain arbi .Once cool enough to handle peel of the skin. Slice arbi into halves.

3. Heat oil in a pan or kadai, add cumin seeds, carom seeds(ajwain) and allow to splutter. Add arbi pieces and saute in medium flame until golden brown .Turn to other side and cook for 2-5 mins till golden brown.

4. Keep the low flame . Add the red chili powder , coriander powder and sendha namak. Ensure that the spice powders do not burn. Mix them well.

5. Toss the arbi uniformly with the spice mixture.

6. Add amchur/dry mango powder. Mix well and cover it for 2 - 3 minutes. Now the Dry Arbi  or Sukhi Arbi for vrat is ready. -

7. Serve hot, with Kuttu Paratha or Kuttu Puri or Rajgira puri or Rajgira paratha or just plain as a snack.

Sama is also known as Sama Ke Chawal,Moraiyo, Mordhan, Vari, Varai, Samak, Samvat, Vrat ke chawal ,Bhagar, Phalahari  and in English known as Barnyard millet.
             Vrat Ke Chawal is one of the most popular fasting food.It provides the nourishment and energy that rice does.It is very easy to digest. It is almost the same as rice intaste and rich source of minerals and Vitamins.
             Vrat ke chawal or moraiyo khichadi  /Bhagar is usually made on Navratri fastings or Maha Shivaratri fasting or  any other Hindu fasting. It is Quick, easy and filling khichadi.

Vrat Ke Chawal / Bhagar /Samvat Rice
Ingredients :-

    Vrat ke chawal / Bhagar /Sama ke chawal /Barnyard millet-1 cup
    Ghee or oil - 2 tbsp
    Cumin seeds - 1 tsp
    Peanuts - 4 tbsps (Optional)
    Green chilies - 2 (chopped finely)
    Potato - 1 medium  (chopped finely)
    Rock salt or sendha namak - to taste (use bit more than normal salt)
    Water - 2 cups
    Lemon juice - 1 tbsps

1)  Wash and soak Vrat ke chawal / barnyard millet for 10 minutes and then discard the soaking water.
2)  Heat the oil or ghee in a pan  or cooker on medium heat. Once hot add cumin seeds and let them splutter. Then add and saute peanuts for 2 minutes..

3) Now add the chopped potatoes and some rock salt or sendha namak for them and sauté them.  Let them cook for 5 minutes.
4)  Then add green chilies and saute for a minute.

 5) Then add soaked vrat ke chawal with 2 cups of water and little bit salt. Let the water come to a boil. Then cover the pan and lower the heat to LOW and cook for 15 minutes or  until the water evaporates.

 6)  Then add lemon juice and mix well.

7) Garnish with chopped coriander.

8) Serve with Curd or Coconut Chutney or Peanut Chutney.

Tip :-

During Fastings Table salt is not used as it is chemically processed instead rock salt or Sendha Namak is used.
Rock Salt and Sendha Namak is a pure form of salt that is not chemically processed at all and hence much healthier.It is rich in potassium and very helpful in digestion ,relieving gas and soothing heart burns.


This is coconut chutney  is quick and easy to make. It goes extremely well with fasting snacks ,Bhagar, Rajgira puri ,Kuttu ki puri , Sabudana Vada , Sabudana Thalipeeth and also well with regular idli, dosa, vada  ,upma  etc. ...

Ingredients :-
  • 1 cup grated coconut, fresh or frozen
  • 2-3  green chilies  (adjust according to taste)
  • rock salt or sendha namak as required
  • Ghee /oil - 1/2 tsp
  • Curd - 1tsp
  • water as required
Method :-
  1. Grind all the three ingredients in amixe or blender with little water till smooth.
  2. Don't make the chutney too watery.
  3. Heat ghee in a pan then add cumin seeds. After it splutters switch off the stove.
  4. Add seasoning of cumin seeds to the coconut chutney.
  5. Serve coconut chutney with vrat or fasting snacks.
  6. This coconut chutney also goes well with the regular idli, dosa and medu vada also.
Tip :-
If you are not preparing this for fasting then you can use normal salt. 

Rajgira pooris are made from rajgira atta (Amaranth flour) .Rajgira atta is gluten free flour. Rajgira flour is allowed to eat during the Navratri fastings or Ekadashi vrat or any Other fasting days.
Apart from making pooris, Rajgira Flour is also used to make rotis, parathas, pakoras and even as a binding and thickening agent.

Since rajgira atta is gluten free flour so to bind it together I have added boiled potato.

These pooris are quite heavy. 3-4 pooris per person with subzi /curry  on side is enough as a filling meal.

While making Rajgira poori, you need to consider below points to make it perfect:

1)  While making dough add very little water (about 1 teaspoon) at a time and knead. If you pour all the water at once, dough will be sticky and watery. If by mistake dough becomes sticky  then add little more rajgira atta and knead. Dough should not be sticky at all..The Dough should be not too soft not too hard.

2)   Roll the poori at medium thickness , meaning not too thick not too thin. If it is thick then it will sink into the oil,which  will take more time to cook. If it is thin then it may break and will not puff at all
3)  Fry the pooris in a HOT Oil or Hot Melted Ghee. If oil is not hot enough, then it will absorb too much oil and will not puff well.

Ingredients :-

Rajgira  Atta / Amaranth Flour -  2 Cups
Boiled Potato / Aloo - 1 ( Large )
Rock Salt / Sendha Namak  - as required
Water - as required
Oil /Ghee - for deep frying


 1) Boil the potato. Let it cool completey. Peel and mash it in a mixing bowl.
 2)  Add rajgira atta and Rock Salt /Sendha Namak  and two tablespoons of ghee . Mix the whole mixture well.Dough almost come together.
 3) Then add very little water, just about to 1 tsp and begin to knead the dough.
 4) Again add ½ to 1 tsp water and knead so that there is no dryness in the dough.
 5) The dough should not be sticky. If the dough feel sticky add some Rajgira flour and again knead well.Keep aside covered for 15 minutes.
 6) Divide into equal sized balls. On a dusted work surface, make medium sized pooris, neither thin nor thick .
7) Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper or paper napkins to remove excess oil.
8) Serve rajgire ke pooris hot with any vegetable curry/sabzi or paneer curry or chutney.

Serving suggestions: During the vrat, this rajgira puri can be served with any side dish like sukhi bhaji, aloo ki sabji, sweet potato sabji, dahi aloo, suran sabji, sukhi arbi ,chutney


Strawberry Lassi is a great refreshing drink. Yogurt has numerous health benefits. It is an excellent source of calcium ,vitamin B-2, B-12, potassium, and magnesium.It is easier to digest than milk. Any lassi taste delicious when made with fresh yogurt instead of sour one's.  Strawberry milkshake or Strawberry lassi can be made for quick, filling and yummy breakfast too and can brighten up you day in no time.

Ingredients :-

    2 Cups - Chilled Yogurt/Dahi/Curd
    1/2 Cup - Chilled Milk
    1 Cup - Chopped Strawberries
    4 tbsp - Sugar ( or as required ) or sweetener
    1/2 tsp -  crushed cardamom
    2 tbsp - Fresh Cream (optional)


1) Rinse,  and chop the strawberries, keep aside 1-2 pieces of strawberry for garnish.
2) In a blender or mixer add curd, milk and blend for 30 sec.
3) Add strawberries, sugar, crushed cardamom, cream (if using) and blend again with 2-3 mins with intervals to get creamy lassi.
4) Transfer in to serving glasses, garnish with strawberry pieces and serve immediately.
5) Refreshing ,filling ,yummy Strawberry Lassi is ready.


    You can replace sugar with honey. Adjust sugar or honey to taste.
    You can use ice cubes while serving lassi.
    I suggest trying omitting the sugar and if you find it not sweet enough, add sugar as required

Ganga jamuna Juice  is desi punch recipe which is available in most of the fruit juice shops and restaurants . I have first tasted it in mumbai restaurant. I liked it very much.  Sweet and sourness of orange plus sweet lime with hint of rock salt ,sugar and ice cubes does wonderful magic and can brighten up you day in no time.


Ingredients :-

    8 - Oranges / Santra
    8 - Sweet Limes / Mosambi
    1 tsp - Rock Salt/ Kala Namak
    2 tbsp - Sugar (as requried)
    Few - Ice Cubes or crushed ice


1) Wash, cut and squeeze out juice from oranges and sweet limes.
2) Add sugar , rock salt, mix well.Sieve the juice if preferred.
3) Serve with ice cubes or chilled.
4) Refreshing Orange and Sweet Lime Juice is ready to quench your thirst.

Tips :-

    You can use lime if you don't have sweet lime.
    you can add  sugar according to sweetness of both orange and sweet lime if required.

Fruits are full of antioxidants, vitamins and fiber.Fruit salad is a dish consisting of various kinds of fruits. Sometimes it is served in their own juices or a syrup or with a yogurt.
                         Fruit salad can be served as an appetizer, a side-salad, snack or a dessert.

Prep time: 15 minutes
Total time: 15 minutes
Yield: about 6 cups
Serving Size: 1 cup


    2  Apples  (Cored and Diced)
    1  Papaya (Medium Size )
    3  Guavas  (chopped)
   1 whole pomegranate (Seeded)
   2 whole bananas (Peeled and Sliced)
   2, 6-ounce containers non-fat, Greek honey yogurt (optional)

First wash all the fruits properly.
Peel and chop the Papaya into small pieces.
Chop the apples and guavas into small pieces. discarding the cores .
Peel and slice the bananas.
Take a large bowl and mix apple,banana,guava,papaya together well.
Add pomegranate seeds and toss together until well combined.
Serve plain or with a side of yogurt or with a Greek yogurt mixed with honey.

  Lord Ganesha loves sweets. Modaks and ladoos are the favorite sweets of Lord ganesha and often served as naivedhyam or offering to Lord Ganesha.
                           Along with modaks, you can make ladoos like Coconut ladoo, Motichur Ladoo, Besan ladoo, Sabudana ladoo, Boondi ladoo, rava ladoo or  Aval /Poha Ladoo.

                     Aval Ladoo is a quick and easy laddu recipe that you can make within minutes.With just 4 main ingredients poha,Roasted Split Gram  / Daliya , ghee and sugar you can make ladoos in just few mins.
Try making this easy aval ladoos for this Ganesh Chaturthi .

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 15 ladoos

 Ingredients :-

Thick Aval  /Poha /Beaten Rice- 1 cup
Chutney Dal / Daliya /Roasted Split Gram /Putnala Pappu - 1/2 cup
Sugar - 1 cup (Adjust according to ur taste)
Melted Ghee - 1/4 cup
Cardamom powder - 1/8 tsp
Cashews - 6  finely chopped



1) First clean the poha and remove any dust if any.

Poha /Beaten Rice /Aval
  2) In a pan, dry roast beaten rice on low flame for 4 mins till nice aroma comes without changing the color of poha. Keep mixing at intervals to avoid browning of poha.Remove to a plate and cool.

Daliya / Roasted Split Gram /Putnala Pappu

3) In the same pan , add daliya / Roasted Split Gram /Putnala Pappu and dry roast for 2 mins on low flame. Remove to a plate .
4) Grind each of the roasted ingredients to a fine powder and keep them each in different bowls. Do not mix them.
5) Then grind sugar and cardamom to a fine powder.
6) In a tsp of ghee add the chopped cashews and fry till golden color.
7) In a mixing bowl add powdered poha, powdered daliya /Roasted Split Gram /Putnala Pappu ,powdered sugar , fried cashews,cardamom powder.Mix well.
8)  Add melted ghee.Mix well and break the lumps formed.Start shaping them into ladoos.
    If you have difficulty in shaping ladoos, add more ghee and make ladoos.

9)  Store in air tight container upto 10 days.

    Tips :-

        Ensure you roast all the ingredients on very low flame. Do not burn them.
        I used thick poha, you can use any variety you have either thick / thin /medium.
        Adding daliya / Roasted Split Gram /Putnala Pappu gives a nice flavour to the ladoos.
        Make sure you break all the lumps, mix well then shape them into ladoos.

Bakthi Ganapati Sakthi Ganapati Siddhi Ganapati Lakshmi Ganapati Maha Ganapati May this Ganesh Chaturthi / Vinayaka Chavithi brings you Bakthi, Shakthi, Siddhi, Laskhmi and Maha Samriddhi !!!

G- Get
     A- Always
N- New
    E- Energy
    S- Spirit &
       H- Happiness
         A- At all times!
Happy Ganesh Chaturthi  to all !!!
Ganpati Bapa Morya !!!

Ganesh Chaturthi / Vinayaka Chavithi  is the festival celebrated on the birthday of Lord Ganesh .A modak is a sweet dumpling popular in Western, eastern and Southern India.  Modak is believed to be the favorite food of Lord Ganesha. During the Ganesh Chaturthi puja twenty-one modaks are offered as offering to the deity.
                          In Indian many kinds of modaks are made. Steamed modaks with different different fillings, fried modaks, semolina modaks, wheat flour modaks, mava modaks, chocolate modaks ,Motichoor modaks, Besan modaks etc.Try these delicious modaks on this Ganesh Chaturthi. Here are the variety of  Ganesha’s favorite Modak.

 Modak with Seasame Seed Jaggery /Til gur Stuffing

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